one of the most valuable things we can do as home chefs is to think beyond the meal that we are cooking at the moment. doing a little prep for future meals goes a long way to stave off the dreaded “cooking fatigue” that we are all too familiar with in these stress filled times. as a working chef, my family usually goes out for dinner at least once a week and i’m at work at least two evenings, so i’m not cooking more than 4 times per week. now i’m cooking, what seems like, a hundred meals a day and trying to do it with variety and grace, but failing miserably most of the time. i never thought i would get sick of roast chicken or the myriad of dishes you can make from the leftovers, but i am.
by the time the weekend comes along, a warm breakfast/brunch seems necessary after all the cereal and yogurt we’ve consumed, but actually cooking it is another story. a horror story. but we can do it, home chefs! we just need a little head start and a strong cup of coffee. to give yourself that much needed helping hand for your next sunday morning meal, consider ordering or making extra rice the next time you order chinese or make a stir fry. it will keep in the fridge for days and be there for you when you need an easy start to this breakfast fried rice. you can’t make fried rice with fresh rice. don’t try to argue the point. you just can’t. having some cooked rice in the fridge opens the door to any fried rice dish you’d like to try as well as rice pudding, or chicken rice soup. it’s a handy little meal starter when you’re staring down another long week of cooking. wine helps too!
breakfast fried rice (makes 4 servings)
- 4 bacon slices, cut into 1/4 inch pieces
- 3 tablespoons canola oil, divided
- 1 yellow onion, diced
- 3 garlic cloves, finely chopped
- 4 cups cooked white rice, chilled
- 4 scallions, thinly sliced, divided
- 3 large eggs, lightly beaten
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
heat a large nonstick skillet over medium heat. add bacon, and cook, stirring occasionally, until crisp, 10 to 15 minutes. remove bacon from skillet and drain on a paper towel. save bacon drippings from the skillet for another cooking adventure.
add 1 tablespoon canola oil to skillet and return heat to medium. add onion and cook, stirring often, until tender and browned, about 10 minutes. transfer the onion to the plate with the bacon.
add remaining 2 tablespoons canola oil to skillet and heat over medium high. add garlic and cook, stirring constantly, until fragrant, about 15 seconds. add cooked rice and 3 sliced scallions and toss to coat. cook, stirring occasionally, until rice is golden, about 4 minutes.
add bacon and cooked onions and toss to combine. stir in fish sauce, lime juice and soy sauce.
turndown heat to low and add beaten eggs to skillet. cook, stirring and tossing until eggs are soft set, about 1 minute. take off heat and sprinkle with the remaining sliced scallion. enjoy!